Salame ferrarese

This garlic salami that was first mentioned in Renaissance times is traditionally prepared from November 30th, St Andrew's Day, until the end of January and is made following a recipe handed down through generations.

Garlic salamis are produced using only the finest parts of the pig like the loin, shoulder and rump. Salt is added to the meat along with a long list of other spices that varies from family to family and depends on the origins of the sausage.

The salamis age throughout the winter and are hung in an unheated but relatively damp room to allow mould to form on the outer surface. The salami is only ready for tasting in the springtime with the so-called "prova della fetta".